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Chesapeake Baybe

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Exceptional! So good my husband drank the extra sauce. I used two lbs. of bay scallops and doubled the recipe. Used some left over asti spumoni instead of white wine. This gave the dish a nice contrast of sweet and sour. Next time I'll make more sauce and serve over pasta.

I made this restaurant-quality barbecue twice using shredded left-over Thanksgiving turkey. I kicked it up a notch with a few more shakes of Tabasco and served it on warm buns with home-made coleslaw. It is one of those satisfying meals that really hits the spot. Thanks for sharing.

These cupcake-like muffins are my staple recipe. Moist, chocolatey and a great way to use leftover sour cream. Low fat sour cream works fine.
For extra flavor replace the water with some strong coffee. Wonderful!

I must admit that I am hooked on these. They have a mildly sweet taste and a great spongy texture. I poured mine thin in a 12-inch frying pan. As another review stated, if you choose to mix them by hand you should sift the flour and sugar. I used a mixer but I’m sure a blender would also do the trick.
The batter taste good alone but I filled them with fruit and rolled them like crêpes. I made them three times now. Once I filled them with homemade applesauce. The other two times I made compote out of frozen berries, a touch of sugar and cornstarch.
I prefer the batter with a pinch of salt, no pepper and 2 teaspoons of vanilla extract. Low fat milk worked fine. When filled, syrup or honey is not necessary. Sprinkle with a little powdered sugar to serve. Wonderful. Thanks Helen.

This dish was good the first night I served it. However, the leftovers the second day were exceptional. I did add more tomatoes to the leftovers but I credit the marinading of the flavors for the improved taste. With a few extra canned tomatoes, this dish is a great source of lycopene and it is especially healthy if you use brown rice and olive oil. Karen H's recommendations were on the money -- don't over sauté the rice or the garlic and you will end up with a tasty rice side dish. Thanks Angie.

Exceptional!
Make it healthier. Use whole wheat pasta, skip the bacon, pan saute the chicken in olive oil, used reduced or low-fat feta, add extra tomatoes, throw in some mushrooms, squeeze in some fresh lemon juice and ... voilá -- you have a powerhouse of a meal.
Eat up, both your health and belly will rejoice.

Substituted plenty of fresh cilantro for the oregano and marinated 24 hours. Originally thought the recipe was fair. It smelled great but even with the extended marinading, the lime flavor was milder than I like. Surprisingly, it was not all that spicy -- even with the addition of a little more red pepper and a few dashes of Tabasco; however... the next day I made a grilled quesadillas from the left over chicken breast. It was absolutely fantastic.
Shredded chicken between two flower tortillas. Covered with shredded mild cheddar, a little chopped fresh cilantro and a squeeze of fresh lime. Sprayed tortillas with Canola and grilled till the cheese was melted. Served with sour cream and salsa but honestly they didn't need anything ... other a cold Corona with lime. Perfect summer lunch!

This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly.
I find the recipe workes best when I do the following --
REPLACE the vegetable oil with olive (healthier), the canned soup with 28 oz crushed tomatoes, the canned chillies with a jalapeno (seeds and ribs removed), the coco with 1 oz unsweetened dark chocolate, the dry garlic and cilantro with fresh.
ADD cayenne peppers and coriander (to taste) plus one handful of finely ground almonds. Simmer it with about one pound of cooked chicken and add the cilantro close to the end of the cook time. Serve it over brown rice or in tortillas, toped with reduced-fat cheese, a dollop of light sour, or diced fresh cilantro. My favorite part: with the addition of olive oil, dark chocolate and almonds this dish offers a nice supply of anti-oxidants, which have been found in studies to lower blood pressure and protect the heart. Eat up!

I agree this is not the steak sauce you want to use with an expensive cut of meat. That said, I only buy antibiotic free, grass-fed meat, so I'm always on the lookout for a way to make less expensive cuts more palatable. This fits the bill; it is delicious. I mixed everything in the food processor adding a clove of garlic. I grilled thin cut flank steaks, sliced them in strips. I added the sauce and more chopped cilantro and wrapped them in warm tortillas. What a wonderful hearty meal.